Source: ATK; Yield: about 6-8 servings
Ingredients
Topping
- 3⁄4cup all-purpose flour, unbleached (3-3/4 oz)
- 3⁄4 C pecans, chopped fine
- 3⁄4 C old fashioned oats (quick-cooking oats may be substituted) (2-1/4 oz)
- 1⁄2 C light brown sugar, packed (3-1/2 oz)
- 1⁄4 C granulated sugar (1-3/4 oz)
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp table salt
- 8 Tbs unsalted butter, melted (1 stick, 113g)
Filling:
- 3 lbs golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 7 medium)
- 1⁄4 C granulated sugar (1-3/4 oz)
- 1⁄4 teaspoon ground cinnamon (optional)
- 1 C apple cider
- 2 tsp lemon juice
- 2 Tbs unsalted butter
Directions
- FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
- FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
- Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
- Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve with vanilla ice cream.
Notes:
Variations
- Raspberries and almonds
- substitute slivered almonds for pecans. Add 1/8 tsp almond extract to reduced cider with lemon juice. Stir 1 C raspberries into apple mixture with reduced cider
- Pineapple
- drain fruit and spread over bottom of skillet before topping with crumb. 40 min @ 350 deg F was great in cast iron, not too sweet. I left out the oats from the topping but left in the pecans.
- Skillet Apple Crisp with vanilla, cardamom, and pistachios
- Substitute 1/2 C shelled pistachios and 1/4 C chopped walnuts for pecans. Substitute 1/2 tsp ground cardamom for cinnamon in filling, add seeds of 1 vanilla bean to apple, sugar, and cardamom mixture.
- If your oven is not ovensafe, prepare recipe through step 3 and transfer to a 9×13 baking dish. Top the filling as directed and bake 5 minutes longer than times given in recipe.
- Braeburn or Honey crisp can be substituted for Golden Delicious, but do not use Granny Smith.
- Old fashioned oats are preferable but quick oats may be substituted. Do not use instant oats.
